Here’s a detailed recipe for Bacon and Egg Muffins—perfect for breakfast or a quick snack.
Bacon and Egg Muffins
Ingredients (makes 6 muffins):
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6 large eggs
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6 slices of bacon
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½ cup shredded cheese (cheddar, mozzarella, or your choice)
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2–3 tbsp milk (optional, for fluffier eggs)
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Salt and pepper to taste
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Optional: chopped parsley, spinach, or diced bell peppers
Instructions:
1. Preheat oven
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Preheat your oven to 375°F (190°C).
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Grease a 6-cup muffin tin with cooking spray or butter.
2. Cook the bacon
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Partially cook the bacon in a skillet for 3–4 minutes until it starts to brown but is still flexible.
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Drain on paper towels.
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Cut each slice in half to fit the muffin cups.
3. Prepare the egg mixture
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In a bowl, whisk together eggs, milk (if using), salt, pepper, and optional veggies.
4. Assemble the muffins
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Place half a slice of bacon in the bottom of each muffin cup.
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Pour the egg mixture evenly into each cup, filling about ¾ full.
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Sprinkle shredded cheese on top.
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Optional: top with a little extra bacon or herbs.
5. Bake
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Bake in the preheated oven for 15–20 minutes, or until eggs are fully set and slightly golden.
6. Serve
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Let the muffins cool for 2–3 minutes, then carefully remove with a spoon or knife.
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Serve warm with toast, avocado, or fresh fruit.
Tips for Best Results:
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Partially cook bacon first so it crisps without burning in the oven.
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Add-ins: diced tomatoes, spinach, mushrooms, or cooked sausage can make these more filling.
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.